HACKED RECIPE
Sautéed Brussels Sprouts with Fried Capers Recipe
By shirshir
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Hacked from
Sautéed Brussels Sprouts with Fried Capers
Total Time:
30 mins
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Active Time:
|
Makes:
8 servings
Bruseel sprouts are a fond reminder of another Thanksgiving dinner I had with a friend, whose family also lives out of town. However, she served them whole —this recipe hacks another recipe that shreds them and makes the sprouts appear as shredded lettuce to disguise the vegetable. Capers are a wonderful ingredient…used very creatively in the original recipe.
I happen to own a wok, and for ease and experience with stir fry, this recipe was hacked to be simpler.
INGREDIENTS
For the fried capers:
- 1/4 cup brined capers, drained
- 1/3 cup extra-virgin olive oil
For the sprouts:
- 2 pounds Brussels sprouts, trimmed, large ones cut in half lengthwise
- 2 large garlic cloves, chopped
- 1 teaspoon kosher salt
- 6 tablespoons reserved olive oil from the fried capers
- 1/2 cup dry vermouth or water
- 1 tablespoon sherry vinegar or red wine vinegar
INSTRUCTIONS
- For the fried capers:
- Drain the capers in a colander or sieve and press down on them to squeeze out excess moisture. Lay them on paper towels to dry a bit. Pour the oil into a wok over medium-high heat; it should be about 1/4 inch deep. When the oil is shimmering, almost smoking, add the capers and fry, stirring, until they open up like flowers and brown. Remove capers from the oil and place them on several layers of paper towels to drain.
- For the Brussels sprouts:
- Fit a food processor with the slicing blade. With it running, drop the Brussels sprouts down the feed tube to thinly slice them. (Use the hopper to push the sprouts through—it creates better slices.) Alternatively, you may use a mandoline or a sharp knife to thinly slice the Brussels sprouts. Mince the garlic finely..
- Heat the wok with the oil from the fried capers over medium-high heat. When the wok is hot, add the minced garlic and the salt into the wok. Cook, stirring, until fragrant, about 30 seconds.
- Add the Brussels sprouts and toss them gently until they are coated with oil, and then let them sit undisturbed for about 1 minute, so that they crisp and brown slightly. Toss again and cook for about 1 minute more. Pour in the vermouth and stir-fry until the Brussels sprouts are crisp-tender but still bright green, about 2 more minutes. Remove from the heat and season with salt and pepper.
- Consolidate the Brussels sprouts into one pan, and place over medium-low heat to keep them hot. Add the fried capers to the pan, then add the vinegar, toss, taste, and correct the seasonings. Transfer to a big, pretty bowl and serve hot.
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